Results 31 to 40 of about 3,534 (194)

Physiological and biochemical studies on psychrotolerance in Listeria monocytogenes [PDF]

open access: yesJournal of Applied Microbiology, 1997
Studies were undertaken to explain the ability of Listeria monocytogenes to grow at low temperatures in a chemostat. It was found that when grown in continuous culture at a dilution rate of 0.02 h-1 L. monocytogenes had a lower proportion of anteiso-17:0, and a higher proportion of anteiso-15:0, and smaller chain fatty acids when grown at 10 degrees C ...
Jones, CE   +4 more
openaire   +3 more sources

Selection and Optimization of Medium Components for the Efficient Production of L-Asparaginase by Leucosporidium scottii L115—A Psychrotolerant Yeast

open access: yesFermentation, 2022
This study reports the production of L-asparaginase (ASNase), an enzyme mainly used for the treatment of acute lymphoblastic leukemia, by Leucosporidiumscottii L115, a psychrotolerant yeast isolated from the Antarctic ecosystem. Focus was given to select
Ignacio S. Moguel   +4 more
doaj   +1 more source

Isolation and Characterization of Phenol-Degrading Psychrotolerant Yeasts [PDF]

open access: yesWater, Air, & Soil Pollution, 2017
In this study, the potential of selected psychrotolerant yeast strains for phenol biodegradation was studied. From 39 strains isolated from soil and water samples from Rucianka peat bog, three psychrotolerant yeast strains, A011, B021, and L012, showed the ability to degrade phenol.
Natalia Filipowicz   +5 more
openaire   +2 more sources

Pilot-Scale Cultivation of the Snow Alga Chloromonas typhlos in a Photobioreactor

open access: yesFrontiers in Bioengineering and Biotechnology, 2022
The most studied and cultivated microalgae have a temperature optimum between 20 and 35°C. This temperature range hampers sustainable microalgae growth in countries with colder periods.
Floris Schoeters   +4 more
doaj   +1 more source

High-temperature optima phosphatases from the cold-tolerant Arctic fungus Penicillium citrinum [PDF]

open access: yesPolar Research, 2012
Fifty-six fungal isolates from Arctic soils were subjected to primary screening for their ability to solubilize insoluble inorganic phosphate.
Puja Gawas-Sakhalkar   +3 more
doaj   +1 more source

Chemoorganotrophic Bacteria From Lake Fryxell, Antarctica, Including Pseudomonas Strain LFY10, a Cold-Adapted, Halotolerant Bacterium Useful in Teaching Labs

open access: yesFrontiers in Microbiology, 2019
Lake Fryxell, situated in the McMurdo Dry Valleys of Antarctica, is an intriguing aquatic ecosystem because of its perennial ice cover, highly stratified water column, and extreme physicochemical conditions, which collectively restrict lake biodiversity ...
Jennifer M. Baker   +8 more
doaj   +1 more source

Potato Soft Rot Caused by Psychrotolerant Pseudomonas sp. from Subarctic Tundra Soil [PDF]

open access: yesResearch in Plant Disease, 2023
Agricultural activities and the number of farms in the subarctic regions have been increasing annually after the coronavirus disease 2019 pandemic to achieve food self-sufficiency. Potatoes are vulnerable to soft rot bacteria at all stages of production,
Sungho Woo, Yung Mi Lee, Dockyu Kim
doaj   +1 more source

INCIDENCE AND ANTIBIOTIC RESISTANCE OF PSYCHROTOLERANT BACILLUS CEREUS GROUP IN ICE CREAM SAMPLES, WITH SPECIAL REFERENCE TO BACILLUS THURINGIENSIS [PDF]

open access: yesAssiut Veterinary Medical Journal, 2011
Bacillus cereus causes food-poisoning by means of enterotoxins with either emetic or diarrheal effects. Hence, psychrotolerant Bacillus cereus group occurrence in 150 ice cream samples was investigated. Mannitol-egg yolk-polymyxin B (MYP) agar medium was
WALLAA F. AMIN, EMAN M. SHAKER
doaj   +1 more source

From Heritage to Innovation: A Review of the Safety and Production of Aminopeptide Seasonings. [PDF]

open access: yesCompr Rev Food Sci Food Saf
ABSTRACT Aminopeptide seasonings, produced through proteolytic fermentation or enzymatic hydrolysis, represent a global family of ingredients with a high concentration of umami‐active free amino acids and umami‐ or kokumi‐active peptides derived from protein‐rich substrates.
Martín-Miguélez JM   +4 more
europepmc   +2 more sources

Atlantinone A, a Meroterpenoid Produced by Penicillium ribeum and Several Cheese Associated Penicillium Species

open access: yesMetabolites, 2012
Atlantinone A has been isolated from the psychrotolerant fungus Penicillium ribeum. The exact structure of the compound was confirmed by mass spectrometric and 1- and 2D NMR experiments. Atlantinone A was originally only produced upon chemical epigenetic
Petur W. Dalsgaard   +6 more
doaj   +1 more source

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